This quiche’s velvety custard makes it perfect for an elegant affair or a laid-back brunch. Store-bought pie dough, partially baked and still warm, can be used in place of the homemade crust. Remove parchment on top of dough round and flip into 9 inch pie plate; peel off second sheet of parchment. Tuck dough underneath to form tidy, even edge that sits on lip of pie plate. Wrap dough-lined pie plate loosely in plastic and refrigerate until firm, about 15 minutes.

Source: National Post October 29, 2018 16:18 UTC